Comfort Shrimp Etouffee
Our family Shrimp Etouffee recipe. Adapted from many different recipes to suit our own tastes. This one is spicy and delicious, a dark Etoufee, not a pale imitation!
- Ready In:
- 1hr 5mins
- 1⁄4 cup butter
- 1⁄3 cup all-purpose flour
- 1 cup chopped onion
- 1 cup chopped celery
- 1⁄2 cup chopped green pepper
- 1⁄2 cup chopped red pepper
- 2 -3 garlic cloves, minced
- 1 lb raw shrimp, peeled and deveined
- 1 1⁄2 cups chicken broth
- 1⁄2 cup dark beer
- 1⁄4 cup chopped fresh parsley
- 1 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 1⁄8 teaspoon ground red pepper
- 1⁄8 teaspoon white pepper
- 1⁄8 teaspoon red pepper flakes
- 4 -5 dashes Tabasco sauce
- 3 cups hot cooked rice
- Melt butter in large cast iron skillet.
- The cast iron is very important as this is what helps develop the very dark color of the roux.
- Blend in flour and stir over medium heat, until the roux is dark brown.
- Be patient, this will take at least 20 minutes and should be the consistency of dark rich peanut butter.
- This is the key to good etouffee.
- Don't be tempted to turn up the heat, just keep stirring!
- Add onion, celery, green peppers and garlic; cook until tender crisp, 2 to 3 minutes.
- Add all spices except parsley and cook another 5-10 minutes.
- Stir in shrimp, beer and broth and simmer 15 minutes.
- Add fresh parsley and simmer five more minutes.
- Serve etouffee over hot cooked rice.
- Serve with icy cold beer and very crusty French bread.
MY PRIVATE NOTES
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I actually cook my roux at least an hour to get the deep dark result. I also think the entire dish minus the shrimp and parsley need to cook much longer. I prefer to cook mine until the celery is nice and tender, a couple of hours at least, Careful with the red pepper flakes and hot sauce. Add about half that which the recipe calls for then gradually add more until you get the what up to your preference. At this point you can add the shrimp if you want to eat it now. If you want to have it later just let it stand until ready to add the shrimp. The longer it stands the more the flavours meld into a rich etoufee.Reply
I first had Shrimp Étouffée in New Orleans for Mardi Gras this year (2014) and really liked it. This recipe is very authentic and tasted quite similar to the dish I had ordered in a restaurant. I used Guinness for the beer and substituted vegetable stock because I was out of chicken stock but it still turned out both delicious and authentic tasting. I would make it again.Reply
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